SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
CHICKEN BREAST SPANAKI
Steps:
- Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
- Preheat the broiler.
- Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
- Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.
PILAFI (GREEK STYLE RICE)
Make and share this Pilafi (Greek Style Rice) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using the chicken broth for liquid, cook the rice according to directions.
- Stir in the vegetables and the paprika.
- Serve warm or at room temperature.
Nutrition Facts : Calories 260.4, Fat 1.3, SaturatedFat 0.3, Sodium 451.7, Carbohydrate 52.7, Fiber 1.5, Sugar 1.9, Protein 7.6
LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS
The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick!
Provided by Eli K. Giannopoulos
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
- Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
- Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
- Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
- Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!
SPANAKI PILAFI
Make and share this Spanaki Pilafi recipe from Food.com.
Provided by luvcookn
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place spinach in a saucepan. Simmer over low heat, covered, for 10 minutes. Set aside.
- Place rice in a 2qt saucepan, add enough water to cover. Bring to a boil, stir in rice with a fork, then simmer until water is absorbed.
- Add the partially cooked rice to the spinach, stir carefully with a fork to mix. Add salt, pepper and mint. Cover and simmer on low heat for 10-15 minutes, until rice is fully cooked.
- In a frying pan, heat olive oil to the sizzling point. Do not allow to burn.
- Pour holt oil over the rice and spinach, stirring carefully to mix.
- Cover pot. Let sit for 10 minutes before serving.
- Serve in a shallow bowl and sqeeze plenty of lemon juice over pilaf.
SOFIA'S SPANAKOPITA
Provided by Food Network
Categories appetizer
Time 1h45m
Yield One 15-by-10-inch pan
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
- Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
- Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.
ATZEM PILAFI
Make and share this Atzem Pilafi recipe from Food.com.
Provided by Sackville
Categories Lamb/Sheep
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry meat.
- Brown 2/3 of the butter in large pot.
- Add meat and brown on all sides.
- Add onions and continue to cook until they become a light golden color.
- Add tomatoes or diluted tomato paste, and the salt, pepper and water.
- Cover pot and simmer until meat is tender, about.
- 1 hr.
- Put meat into casserole and keep it warm.
- Strain sauce; measure it.
- Add water if necessary to make 8 or 9 cups.
- Pour into lge.
- pot and bring to a boil.
- Add rice.
- Stir at the start to prevent sticking.
- Cover and simmer until most of the liquid is absorbed, 20-30 min.
- Remove from heat.
- Add meat and mix well.
- Brown remaining butter and pour it over the rice.
- Cover pot with a clean towel, then cover towel with pot lid.
- Let stand for 5 min.
- Serve hot.
Nutrition Facts : Calories 656.7, Fat 32.5, SaturatedFat 17.4, Cholesterol 120.8, Sodium 197.5, Carbohydrate 64.2, Fiber 3, Sugar 2.3, Protein 25.1
KALAMARIA PILAFI ( SQUID PILAF)
Make and share this Kalamaria Pilafi ( Squid Pilaf) recipe from Food.com.
Provided by CJAY8248
Categories Squid
Time 1h10m
Yield 1 1/2 lbs. squid, 6 serving(s)
Number Of Ingredients 12
Steps:
- Clean and cut the squid and chop the tentacles into small pieces. Heat a 12-inch frying pan and add the oil, garlic, onion, and celery, and saute until the onion is clear. Add the prepared squid and the remaining ingredients except the water and rice. Bring to a simmer and cook for 20 minutes, covered.
- Stir in the rice. Add the water, bring to a boil, and turn to a simmer. Cook, covered, for 25 minutes or until the rice is done. Additional salt may be added if needed.
CHICKEN BREAST SPANAKI
Make and share this Chicken Breast Spanaki recipe from Food.com.
Provided by Lifeizbutadream
Categories Chicken Breast
Time 51m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour olive oil in pot over medium heat and add both types of onion. Sauté for 1 minute, and them add spinach. Sauté for approximately 10 minutes.
- Preheat the broiler.
- Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
- Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon, and oregano and serve.
Nutrition Facts : Calories 562.6, Fat 40.6, SaturatedFat 14.7, Cholesterol 190, Sodium 788.9, Carbohydrate 7, Fiber 2.2, Sugar 3.4, Protein 42.3
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